PIZZA ROLLS (VEGAN) *Living Like A Panda*

This recipe is what happens if you combine the #rollitosdecanela with a #pizza. Basically it is like eating a pizza but rolled up. Its fluffiness makes it special but preserving the flavor of a pizza. We also show you one of our favorite #melt vegan cheeses so you can throw it on top and freak out.
VEGAN PIZZA ROLLS:
INGREDIENTS:
Mass:
400 g of wheat flour
240 ml of warm water (NOT HOT)
10 g of fresh baker's yeast (NO CHEMICAL YEAST)
1 tbsp cane sugar
1 tbsp EVOO
1 tsp salt
Base sauce:
400 g of crushed tomato
1 onion (180g)
2 cloves of garlic
1 tsp salt
1 tsp cane sugar
2 fresh basil leaves
2 tbsp EVOO
Smoked filling:
60g textured pea protein
4 tbsp soy sauce or tamari
2 tbsp EVOO
1 tsp aroma or smoke sauce (or smoked paprika)
1/2 tsp garlic powder
Vegan cheese sauce:
240 ml soy milk (unsweetened)
20 g of raw cashews
2 tbsp nutritional yeast
1 clove garlic
1/2 tsp onion powder
1/8 tsp ground black pepper
1 tbsp EVOO
1/2 tsp salt
2 tbsp tapioca powder
We start by making the dough:
· In a large, deep bowl, sift the flour.
· Make a hole in the center with your hands and crumble the fresh baker's yeast in it. Add the sugar and cover with the warm water.
· Let it rise for 10 minutes, you will see how bubbles are created.
· Add the EVOO in the center and the salt on the edge.
· With one hand, start mixing from the center to the sides, adding the flour little by little.
· Mix until you have a homogeneous dough.
· Transfer to a floured flat surface and begin to knead. We took about 10 minutes until we get a smooth texture.
· Roll the dough into a ball.
· Smear your hands with EVOO to grease the ball and leave it in the container, covered.
· You will be lifting at least 1 hour, but if you live in a cold area, try to make it at least 2 hours.
While we will make the base sauce:
· Brown the crushed garlic in the EVOO and add the onion.
· Poach the onion and add the cane sugar and salt. Stir well.
· Add the basil leaves and the crushed tomato.
· Stir to integrate the flavors and cook for 10-15 minutes, stirring occasionally. You will see that it decreases in size.
· Crush and reserve.
The smoked filling is super simple:
· Put the protein in a deep bowl and add all the ingredients. Mix well.
· Cover with warm water, by eye, and let it rest to hydrate for at least 10 minutes.
· In a hot pan, cook the protein without draining, stirring occasionally. It is ready when the liquid has been absorbed and does not stick to the bottom.
· We reserve.
· Touch to stretch the dough with a rolling pin on a surface that is large and flat and that is floured.
· Stretch it into a rectangular shape, about 20 x 40 cm. Use flour if you see that it sticks to you.
· In the base you are going to put the sauce just like a pizza.
· On top, spread the smoked filling.
· We are going to start rolling from one of the longest ends. At first it seems that it costs but later it is easier.
· We will cut the roll from the middle, making about 12 rolls of about 2-3 cm wide. You will see that the edges have less padding.
· We are placing each roll in a greased ovenproof container.
· Cover with a cloth and let them rise a little for 30 minutes.
· Preheat the oven a few minutes before to 180ºC.
· Bake at 180ºC for 20 minutes or until golden brown. You will see how they grow in size and the house smells like total pizza.
On top we add the vegan cheese sauce that is made in a pispas:
· Blend all the ingredients in a tall bowl.
· Heat this mixture in a pan while stirring. At first they lump and it seems that it will not come out. Be patient because in a matter of second the melted cheese is formed, so do not stop stirring.
· We also chop a little fresh basil on top.
· We advise you to let them rest for about 10 minutes before cutting each roll so that they do not fall apart.
We hope you liked it!
We love to see our recipes recreate, so feel free to tag us on facebook or instagram ^^
If you want us to veganize a recipe, write it to us in the comments and we will write it down as an idea for future videos ^^
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